Category Archives: Beans


Yard-long Beans with Coconut Milk

This is an update to the gising-gising recipe that we previously posted on this blog. Since the garden has been quite prolific with these beans, I had to freeze some of them yesterday. I left out enough for our lunch though, and decided that this updated version to the gising-gising recipe is in order. The original recipe did not have any meat nor did I use any peppers so I though I would incorporate those two things in this update.

Yard-long Beans with Coconut Milk
Recipe type: Main, Side Dish
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 4 cups of finely sliced Yard-long Beans
  • 2 red Jalapeno Peppers, seeded and minced
  • 1 Pork Chop, cut into small pieces (about 1 cup) - optional
  • 3 cloves Garlic, peeled and chopped
  • 1 Onion, diced
  • 2 Tablespoons Ginger, peeled and minced (about an inch of fresh ginger root)
  • 3 Tablespoons Patis (Fish Sauce)
  • 1 can (approx. 1.5 cups) Coconut Milk
  • Salt to taste
  • Oil
  1. Heat about a tablespoon of oil and saute the pork (if using) until it is starting to brown on the edges.
  2. Add the garlic, ginger and onions. Stir for another couple of minutes until fragrant and the onions are translucent.
  3. Add the fish sauce.
  4. Add the beans and stir fry for a few minutes until they turn a bright green color.
  5. Add the coconut milk and jalapeno. Stir and cook over medium heat for 5 minutes or until the beans are to your desired doneness.
  6. Adjust the seasoning, add more salt if needed.
  7. Turn off heat.
This recipe can also be made with regular green beans if you don't have yard-long beans. Also, the jalapeno and pork are totally optional. I just thought I would throw in the meat just to make it more of a meal. Shrimps would have been good too. I happen to like this dish very spicy and I would have added more spice if I was the only one eating it. As it is, I wanted to use the red jalapenos because they were just so darn pretty! But I also removed all the seeds from them just so my daughters can still eat this dish.

This was a perfect dish for a light lunch which we simply ate with a bowl of rice.

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Sept3 002

Ginisang Sitaw – Stirfried Long Beans

ginisang sitaw

The longs beans we planted in the garden is now at its peak and we have been harvesting quite a handful daily. The photo below is what we picked last Sunday morning along with the peppers which I used in the chicken stew that accompanied this side dish.

sitaw or long beans

My daughter whose plate that is in the first photo above, ate her dinner without meat, just this sauteed beans over rice with some of the gravy and potatoes from the stew. My plate, with a little bit of everything, is below.

chicken stew and long beans


Ginisang Sitaw - Stirfried Long Beans
Recipe type: Side Dish, Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 4
This dish is a simple saute' of long beans, tomato, garlic and onions with oyster sauce and can be used as a side dish to any meat or by itself for those wishing only a vegetarian meal.
  • 1 lb. Long Beans (aka yardlong or asparagus - may substitute regular green beans), cut into one inch lengths
  • 2 cloves Garlic, chopped
  • 1 small Onion, sliced
  • 1 medium sized Tomato, diced
  • 3 Tablespoons Oyster Sauce
  • 4 Tablespoons Water
  • Black Pepper
  • 1 Tablespoon Oil
  1. Heat a wok or skillet with a lid and add the oil.
  2. Add garlic and cook until fragrant. About a minute or two without burning.
  3. Add onions and tomatoes and cook for another minute until they start to wilt.
  4. Add the long beans and oyster sauce and stir.
  5. Add the small amount of water and cover the pot. Let it cook for five minutes or until the liquid had evaporated and it starts sizzling again.
  6. Sprinkle some black pepper to taste, and stir to mix well. Turn off heat and serve.


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Turkey Chili

When my daughters saw what we were having for dinner, they immediately assumed it was our usual chili con carne. However, after they had their first bite, all of them commented… “you did something different”. I didn’t tell them ahead of time I that I was trying out Ted Murphy’s Turkey Chili recipe.

They were pleasantly surprised and so was I, actually. I changed the recipe up a little bit, but I think the primary flavors from Ted’s chili were in there. I really liked the addition of chocolate and beer to the recipe. It gave it a deeper, more robust flavor. I also cut down on the spiciness a little since my daughters can’t take too much heat. Instead of adding the 10 Tablespoons of Cholula hot sauce, I decided to let everyone add their own hot sauce to their individual bowls instead. My husband and I were the only ones who opted to add more. The girls loved it just as it was and everyone had a second bowl.

Here’s my version of the turkey chili:
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